Date: Mon, 8 Sep 2008 02:10:48 GMT -------------- BEGIN bread-bakers.v108.n033 -------------- 001 - - flour 002 - Linda C Subject: flour Date: Sat, 30 Aug 2008 07:22:08 -0500 I want to thank everyone who sent me Cinnamon roll recipes. You were a big help. Now another more techy question. I was shopping at Wal-Mart and was a bit hungry and purchased a slice of pizza from the bakery. It had a really different crust. It was soft and very flavorful. Now comes the problem: I live in Mexico and my Spanish is not real good. But the next time I went to Wal-Mart I asked one of the bakers what kind of flour he used for the pizza. He said it was a special flour just for pizza. The only thing I got out of him is that it comes in a big bag marked for pizza. Anyone know if this is a special mix, special flour? I have never heard of a pizza flour. --------------- MESSAGE bread-bakers.v108.n033.2 --------------- From: Linda C Subject: Re: What wheat to grow Date: Sat, 30 Aug 2008 11:39:37 -0700 (PDT) Peter, I buy hard white wheat for bread baking and soft white for pastry. Prairie Gold and Golden 86 are two of the best. They are grown in Montana and you can get wheat berries from www.wheatmontana.com. I know that they say it's their climate that makes it so good, so I don't know anything about Arizona other than it's hot and arid, right? But I live in South Texas and can't imagine anything hotter than here, but it's the humidity that emphasizes that. Good luck and if you do have any luck with good wheat that tests high in protein, let me know. We have coops that buy grain all the time. I use my home ground golden 86 or prairie gold exclusively. Linda Blessya' bunches from Linda chasebusiness@sbcglobal.net http://justastitchintime.blogspot.com --------------- MESSAGE bread-bakers.v108.n033.3 --------------- From: Ola Taylor Subject: Cinnamon Buns Date: Sat, 30 Aug 2008 19:57:47 -0500 The following archive has some wonderful cinnamon buns you can make with a bread machine. I sometimes put the ingredients in the night before and set the timer so the dough is ready in the morning, with just one more rise required before putting the buns in the oven. In particular, the recipe Cinnabon Cinnamon Rolls #2 is a favorite in our home. Here is the address: http://www.bread-bakers.com/archives/recipe/text/b3q98-1.txt Hope this helps. [Editor's note: Hey, that's our archive! Don't forget, there's a search page ] --------------- MESSAGE bread-bakers.v108.n033.4 --------------- From: Roxanne Rieske Subject: Re: Source for Wheat seed Date: Mon, 01 Sep 2008 00:13:22 -0600 You'll want to contact your states Ag Department for this information. Not all types of wheat are suitable for Arizona's climate. Arizona just may be too hot and dry for the hard winter varieties that are used for most bread making, so you may be limited to the softer varieties that are typically grown in the Southern states. Soft wheat flours are limited to pastry making because they don't contain enough gluten for bread making. Roxanne --------------- MESSAGE bread-bakers.v108.n033.5 --------------- From: "Ronald " Subject: Cinnamon Rolls Date: Mon, 1 Sep 2008 14:03:42 -0500 Hi I get the digest messages so this is a bit late. [Editor's note: everybody gets the digest - it's the only way.] Normally I make my cinnamon rolls form scratch but this is a very good recipe and does cut the time you have to be working with the dough. I have used white and yellow cake mixes. Go to googol and put in cake mix cinnamon rolls and you will find several good recipes plus comments and hints. Hope this helps. Suez "If at first you don't succeed, destroy all evidence that you tried" --------------- MESSAGE bread-bakers.v108.n033.6 --------------- From: "Steve Gomes" Subject: hamburger buns Date: Sat, 6 Sep 2008 15:20:15 -0600 I need a recipe for nice soft ones. --------------- END bread-bakers.v108.n033 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved